Carp a la Dorozsma


  • 1/4 lbs/600 g carp fillet                      
  • 3 1/2 oz/100 g smoked bacon
  • salt
  • 1 large onion
  • 3  bell peppers (capsicum)
  • 2  large tomatoes
  • 9  oz/250 g mushrooms
  • 4  tbsp flour
  • 3  1/2 tbsp oil
  • 1tsp ground paprika
  • ¼ cup/200 ml sour cream
  • 10 oz/300 g large square pasta pieces


Cut the fish fillets into 1 1/2—2 inch/4—5 cm pieces. Cut the bacon into thin slices, and use a larding needle to lard the pieces of fish. Season and leave to rest for a few minutes. Peel and finely chop the onion. Seed the bell peppers and cut into thin rings. Skin the tomatoes and the mushrooms, and cut into thin slices.

1-kep1-273x300 nCoat the pieces of fish in flour. Saute in hot oil until crispy on both sides, then remove. Fry the onions in the cooking juices, then remove from the heat and sprinkle over the ground paprika. Pour over a little water and add the vegetables. Simmer until cooked, then add the sour cream and bring to the boil again.

Place the pieces of fish in the sauce and simmer for about 15 minutes, gently tilting the pot from side to side occasionally. Meanwhile, cook the pasta. Carefully remove the fish from the sauce. Add the hot pasta to the vegetables. Place in a heatproof dish, and arrange the pieces of fish on top. Heat through in a preheated oven (300 °F/150 °C). Garnish with sliced tomatoes and bell peppers.